Spiced Pineapple Lentils Recipes

PINEAPPLE LENTILS

Steps:

• Heat oil in medium pot over moderate heat.
• Saute onions with the salt and pepper, about 10 minutes.
• Stir in garlic and lentils, cook for 2 minutes.
• Add water and bring to a boil.
• Reduce to a simmer, cook covered for 45 minutes.
• Stir in the pineapple and serve.

SPICED LENTILS

Steps:

• Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.

SPICED LENTILS

Steps:

• Bring first 4 ingredients and 1 tablespoon oil to boil in large saucepan. Reduce heat to medium; simmer uncovered until lentils are tender, about 35 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add onions and sauté until brown, about 18 minutes. Mix in chili powder and cloves; stir 1 minute.
• Stir onion mixture into lentils. Season with pepper. Transfer to bowl. Sprinkle with curry powder, then cilantro.

SPICED LENTILS WITH LEEKS

Steps:

• Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.